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May 22, 2023
05/23
May 22, 2023
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This study aimed to evaluate the effects of intelligent pH-sensitive composite film based on gelatin and Persian gum incorporated with purple carrot extract (PCE) on the freshness of wrapped mozzarella cheese. In this regard, the color, pH, yeast and mold count of control and treatments wrapped with intelligent pH-sensitive composite film during 60 days were evaluated. The results showed that the pH significantly reduced in wrapped cheese with and without PCE (control) samples during storage....
Topics: Gelatin, Mozzarella cheese, Persian gum, pH-sensitive film, Purple carrot extract
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May 22, 2023
05/23
May 22, 2023
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In recent years, cold plasma is one of the expected alternatives for post-harvest treatments and post-harvest management of products. A surface discharge plasma system was used for investigating the destruction time of Bacillus cereus , Bacillus coagulans , Bacillus stearothermophilus , and Clostridium botulinum in bottled milk . The simulation was performed by COMSOL a3.5 software for a two-dimensional geometry. The collected experimental data were simulated in COMSOL software. The k factor of...
Topics: Cold plasma, Milk, Sterilization, Pasteurization
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May 22, 2023
05/23
May 22, 2023
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Black tea, which is obtained from the leaves of small tree Camellia sinensis , is a popular drink that has been consumed for centuries all around the world. In this study, a sample of Iranian black tea was brewed by two methods of microwave and traditional brewing and their extracts were then assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays to determine their phenolic and flavonoid contents as well as heavy metal (HM) (copper, nickel,...
Topics: Black tea, Tea extract, Brewing, Antioxidant, Heavy metals
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May 22, 2023
05/23
May 22, 2023
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The use of antibiotics in livestock breeding, especially poultry, leads to an increase in antibiotic resistance and human disorders. Therefore, researchers are seeking a good substitute to improve gut microbial balance, growth performance, and meat quality of livestock. The present study was aimed to investigate the effect of diets containing different levels (0, 90, and 100%) of probiotic Fermacto (F), prebiotic Primalac (P), and their mixture on chemical, microbial, and sensory properties of...
Topics: Japanese quail, Antibiotic, Synbiotic, Poultry, Meat quality
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May 22, 2023
05/23
May 22, 2023
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The aim of this research was to investigate the efficiency of nozzle-less electrospinning for encapsulation of ajwain essential oil (as a hydrophobic bioactive) using two hydrocolloids (chitosan/gelatin) in order to enhance its antioxidant properties and stability for food applications. Nanofibers were spun using chitosan/gelatin in ratios of 1:6, 1:8 and 1:10 and ajwain concentrations of 20 and 40%. Solution properties (i.e. viscosity and electrical conductivity) were measured. Encapsulation...
Topics: Ajwain essential oil, Antioxidant activity, Encapsulation, Nanofibers, Nozzle-less electrospinning
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May 21, 2023
05/23
May 21, 2023
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There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch and sucrose. The cocoa powder was replaced with cocoa butter substitute (CBS) and sodium caseinate at different levels (0, 5 and 10%) along with constant amount of stevia ketogenic powder and...
Topics: Sugar free, Chocolate, Ketogenic diet, Stevia
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